Oriental Cabbage Slaw
|Edible pod peas/One 10 ounce package frozen edible-pod peas, thawed||1⁄2 Pound, ends and strings removed (Use Fresh)|
|Chinese cabbage head||1 1⁄4 Pound, coarsely shredded (1 Small Head Napa)|
|Radishes||1 Bunch (100 gm), thinly sliced|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Canned sliced bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Slivered almonds||2⁄3 Cup (10.67 tbs)|
|Sweet soy dressing||4 Tablespoon|
Cut pea pods into 1-inch pieces.
Place in a salad bowl with cabbage, radishes, onion, and bamboo shoots; cover and refrigerate, if made ahead.
Spread almonds in a shallow pan and toast in a 350° oven until lightly browned (about 8 minutes); set aside.
Prepare dressing, add to cabbage mixture, and toss well.
Garnish with toasted almonds.